Entrees
Sheet Pan Chicken with Potatoes and Brussels Sprouts
Makes 4 to 6 servings
Sheet Pan Chicken with Potatoes and Brussels Sprouts
Makes 4 to 6 servings
A quick and simple way to get a healthy meal on the table with little mess!
Ingredients
- 3 pounds bone-in chicken thighs
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Nonstick cooking spray
- 1 pound baby potatoes, halved
- 1 pound Brussels sprouts, halved
- 1 small red onion, halved, with each half sliced into wedges, root trimmed but intact
- 1 tablespoon olive oil
- Ranch dressing to drizzle (optional)
Preparation
- Trim the chicken of any excess fat and season on both sides with ½ teaspoon salt, ¼ teaspoon pepper, paprika, garlic powder, and oregano. Toss together in a stainless-steel mixing bowl and let rest in the refrigerator for about ½ hour and up to 2 hours.
- When ready to cook, spray the air fry basket with nonstick cooking spray and place in baking pan. Add the chicken to the basket skin side up. Place into the oven in rack position 2. Set to Roast at 400°F for 20 minutes.
- While chicken is cooking, toss the potatoes, Brussels sprouts, and onion together with the olive oil and remaining salt and pepper.
- When time expires, remove the pan. Reserve the chicken with the air fry basket on a separate tray to collect any drips. Add the prepped vegetables to the baking pan, tossing with juices that may have accumulated on the tray while the chicken was cooking. Place in the oven in rack position 3. Set to Roast at 400°F for 15 minutes.
- When time expires remove tray and nestle the par cooked chicken into the veggies. Return to oven and set to Air Fry at 400°F for 10 minutes.
- Chicken is ready when internal temperature reaches 175°F. If desired drizzle ranch dressing over the top of chicken and veggies before serving.
